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    You are in: Home / Recipes / Crazy Lasagna Recipe
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    Crazy Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    2 hrs 10 mins

    1 hrs

    Abby Girl's Note:

    This can be made two days ahead and chilled or it can be made a few weeks ahead and frozen.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Cut top quarter of garlic heads and wrap garlic in foil.
    2. 2
      Roast vegetables and garlic at 400 oven for 45 minutes, or until browned. Note: the garlic might be done before the vegetables, so don't let it get overcooked.
    3. 3
      Cook pasta in boiling water until tender. Drain and rise with cold water.
    4. 4
      In a large bowl, combine noodles with roasted vegetables. Squeeze in garlic,. Add pureed tomatoes, ricotta, basil, oregano and mozzarella. Taste and adjust seasonings.
    5. 5
      Transfer mixture to a 13 x 9 baking dish (or 2 8 x 8 dishes) and sprinkle with Parmesan. Cover and bake in preheated 350 oven for 30 minutes. Uncover and cook for 20 - 30 minutes longer, or until lightly browned. Allow to rest for 10 minutes before serving.

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    Nutritional Facts for Crazy Lasagna

    Serving Size: 1 (470 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 414.3
     
    Calories from Fat 110
    26%
    Total Fat 12.2 g
    18%
    Saturated Fat 5.3 g
    26%
    Cholesterol 28.8 mg
    9%
    Sodium 271.3 mg
    11%
    Total Carbohydrate 57.3 g
    19%
    Dietary Fiber 7.8 g
    31%
    Sugars 12.4 g
    49%
    Protein 21.6 g
    43%

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